Chard-Wrapped Cod With Sun-Dried Tomato Tapenade

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Democracy Dies successful Darkness

Wrapping a food fillet successful a Swiss chard leafage not lone makes for an charismatic presumption but besides protects the fish, truthful it cooks much mildly and stays moist. A smear of easy-to-make sun-dried-tomato tapenade adds a furniture of bold spirit and color. You tin substitute immoderate benignant of firm, achromatic fish; conscionable marque definite the fillet is not much than 1 inch thick, truthful the leafage doesn’t pain earlier the food is done.

When you navigator these connected the grill (over a medium-hot fire), the leafage becomes crisp and takes connected a delightful smoky flavor, successful summation to grill marks.

You'll person leftover tapenade, which tin beryllium refrigerated for up to 2 weeks.

From dietitian and cookbook writer Ellie Krieger.

Ingredients

For the tapenade

12 sun-dried tomatoes (not oil-packed; 1.4 ounces total)
1 cupful boiling water
1/4 cupful freshly grated Parmigiano-Reggiano cheese
1 tiny clove garlic
1/4 cupful extra-virgin olive oil
1 spoon reddish vino vinegar
1/8 spoon salt, positive much arsenic needed
1/8 spoon freshly crushed achromatic pepper, positive much arsenic needed

For the fish

2 ample Swiss chard leaves (2.5 ounces total)
4 skinless 1-inch heavy cod fillets (4 to 5 ounces each)
1/8 spoon salt
1/8 spoon freshly crushed achromatic pepper

Nutritional Facts

Per serving

Calories
150
Fat
6 g
Saturated Fat
1 g
Carbohydrates
2 g
Sodium
230 mg
Cholesterol
50 mg
Protein
21 g
Sugar
1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From dietitian and cookbook writer Ellie Krieger.

Tested by Kara Elder.

Published July 21, 2015

Updated March 15, 2026